Crispy and Cocoa Cookies

Preparing Ingredients:

Original Flavor: Butter 50g, Salt 0.5g, Powdered Sugar 25g, 1 Cooked Egg Yolk, Low Gluten Flour 50g, Corn Starch 50g, Cranberries (depends on personal preference)

Cocoa Flavor: Butter 50g, Powdered Sugar 28g, Salt 0.5g, 1 Cooked Egg Yolk, Low Gluten Flour 50g, cornstarch 40g, cocoa powder 10g

(matcha flavor is cornstarch 45g, matcha powder 5g)

Methods: softened butter + salt + powdered sugar, whipped until white, egg yolks sieve, sieve into the cornstarch + gluten-free flour, mix well and knead the dough, refrigerator chilled for 1 hour, from the refrigerator out of the dough 8-10g/pc on a baking sheet, flatten the center of the oven. Preheat the oven at 150 degrees for 20 minutes (depending on the temperature of your oven and the size of the cookies)

Tips:

1. 1 hour of refrigeration is good, not too long, or else you will have to wait for a long time to return to the temperature

2. Experience has led to the recipe is to put 5g of cocoa powder, not very good color, like the marble lines, it is recommended that you use 10g, it will be more beautiful

3. Some recipes are to soften butter, ok, and some are to melt it. Some recipes require the butter to be softened, while others require it to be melted. I just put it on hot water and let it melt for a while, and then I started to do it

4. Put the eggs in a pot of cold water and boil them over high heat for 9 minutes, then turn off the heat and let them simmer for a half a minute and they'll be perfect

5. It's not recommended to use a cookie cutter mold to press them, and margaritas are meant to be round.